Roasted Garlic Mashed Cauliflower (Printable)

Creamy mashed cauliflower enhanced with roasted garlic and fresh chives delivers a flavorful, light side.

# What You Need:

→ Vegetables

01 - 1 large head cauliflower, cut into florets
02 - 1 whole garlic bulb

→ Dairy

03 - 3 tablespoons unsalted butter
04 - 1/4 cup sour cream or Greek yogurt
05 - 1/4 cup whole milk or unsweetened plant milk

→ Seasonings & Garnish

06 - 2 tablespoons fresh chives, finely chopped
07 - 1/2 teaspoon salt, or to taste
08 - 1/4 teaspoon freshly ground black pepper

# How-To:

01 - Preheat oven to 400°F.
02 - Slice the top off the garlic bulb to expose the cloves. Drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft and golden. Let cool slightly.
03 - Steam cauliflower florets over boiling water for 12-15 minutes until very tender. Drain well and allow to release excess moisture.
04 - Squeeze roasted garlic cloves from skins into a food processor or large bowl. Add steamed cauliflower, butter, sour cream, milk, salt, and pepper. Blend or mash until smooth and creamy.
05 - Taste and adjust seasoning as desired. Stir in half the chives, transfer to serving bowl, and garnish with remaining chives.

# Expert Tips:

01 -
  • It tastes indulgent and buttery but feels lighter than traditional mashed potatoes, so you won't feel heavy afterward.
  • The roasted garlic brings a sweet, mellow depth that transforms simple cauliflower into something genuinely crave-worthy.
  • It works for nearly every dietary preference: vegetarian, gluten-free, low-carb, and easily dairy-free with simple swaps.
02 -
  • Drying out your steamed cauliflower properly is the difference between creamy and soggy, so don't skip that draining and resting step.
  • Roasted garlic cloves slip right out of their skins once cooled slightly, but if they resist, roast them a few minutes longer until they're completely tender.
03 -
  • Don't skip roasting the garlic whole; the transformation from sharp and pungent to sweet and mellow is what makes this dish special.
  • Use a food processor if you want silky smoothness, or a potato masher if you prefer a little texture and have more control over consistency.

Go Back